Peerkangai aviyal | Ridge gourd avial for adai


Peerkangai aviyal By


Cuisine Style: Tamil Nadu, India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Adai | Type : Avial, coconut veg curry

Ingredients

  • Peerkangai [Ridge gourd] – 2
  • Red chilli powder - 1/2 tsp
  • Turmeric powder – ¼ tsp
  • Curd - 2 tbsp
  • Coconut Oil – 2 tbsp
  • Mustard seeds - 1 tbsp
  • Curry leaves - 1 spring
  • Asafoetida- 1/4 tsp
  • Salt to taste
  • Water as needed

For grinding

  • Coconut – 4 tbsp
  • Cumin seeds – 1 tbsp
  • Ginger - 1 tbsp
  • Dry red chilli - 1
  • Tamarind- 1/2 inch piece [For lunch box]
  • Put above ingredients in a mixer jar grind to fine or coasre paste

Method

  • Wash & cut peerkangai into small cubes.
  • Heat oil in a pan, add mustard seeds let it splutter.
  • Add peerkangai saute for 3 min.
  • Add salt, red chilli powder & turmeric powder till soft.
  • Add ground coconut mixture let it boil
  • Add curd mix well, let it boil for 3 min.
  • Once its ready, cut off heat & serve hot with paruppu adai

PeerkangaiPeerkangai

Luffa aviyalLuffa aviyal

Ridge gourd avialRidge gourd avial

Luffa aviyalLuffa aviyal


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